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The Gardening Chef

It’s funny how fads come and go in restaurants. Once upon a time, the measure of a restaurant’s success was its ability to
procure the most foreign and out-of-season exotica possible. In the era of the carbon footprint, however, quite the opposite is true. Featuring only local and seasonal produce is now the real standard for a chef; if you aren’t photographed personally
prowling your neighborhood farmers market in kitchen whites, you might want to consider a new PR firm.

Health, People

Angie Akers

Athlete. Health Advocate. Fierce Competitor.

Eat & Drink, People

Now You’re Cooking

Recommended print and digital cookbooks to help you get your culinary game on.

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